If you even remotely like banana bread then you will absolutely love these pancakes. And if you don’t like bananas then you can substitute another fruit (like blueberries or raspberries), but I think the banana is the secret ingredient that adds the right amount of sweetness to balance out the whole-wheat flavor. If you really want some berries in there consider adding them in addition to the bananas.
The other great thing about this recipe is that the leftover pancakes freeze beautifully (and we usually do have some leftovers). Just layer them in-between pieces of wax paper inside a freezer-safe zip lock bag. Then one morning when you are racing around trying to get the kids out the door for school just pull a couple of pancakes out of the freezer, heat for a minute or two and voila! I am all about convenience.
Whole Wheat Banana Pancakes
• 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon of fine sea salt
• 1 teaspoon ground flaxseed (optional)
• 1 tablespoon honey
• 2 large eggs, lightly beaten
• 1 ¾ cups milk (you can use any kind – skim, 2% or whole)
• 2 tablespoons unsalted butter, melted + butter for frying
• 2 ripe bananas, mashed
• 100% pure maple syrup for serving
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground flaxseed. Stir until well mixed and then make a well (hole) in the center of the bowl by spreading the flour mixture to the sides of the bowl. Pour the honey, eggs, milk, and 2 tablespoons of melted butter into the well, then gradually whisk from the center outward until the ingredients are well combined but still a little lumpy. Do not over mix the batter. Very gently fold in the mashed bananas (and/or other berries).
Preheat a non-stick or cast iron griddle (or sauté pan) over medium-high heat. Set electric griddles at 370 degrees F. Your cooking surface will be ready when a drop of water flicked onto the surface dances and evaporates instantly. Allow some butter to melt then ladle the pancake batter forming circles on the griddle or pan.
When the pancakes have begun to bubble in the center and the underside is golden brown, use your spatula to flip them. Cook until the 2nd side is golden brown, and then keep on a platter in a warm oven (200 degrees F) while you cook the remaining pancakes. Serve with warm maple syrup and a side of fruit. And freeze the leftovers for another day!